How to make duck and winter melon soup
A fresh duck leg and a moderate amount of winter melon.
Wash duck legs and cut into pieces; peel and cut winter melon; mince scallion and ginger for later use
Heat up the pot and add canola oil
Stir fry until the skin is slightly golden; add some cooking wine to remove the fishy.
Add minced ginger; stir fry evenly with salt
Add enough hot water and cook for 5 minutes on the high fire.
Put the cut winter melon into the washed casserole
Pour the cooked duck broth into the casserole
Cover the pot; cook on low heat for 1 hour
Uncover; add chopped green onion; pepper to taste